Jamaican Yam Casserole

from foehn at VegSource
1 can (16 oz) yams, drained
1/2 med. banana, thicklysliced
1/4 cup orange juice
1/2 tsp salt
1/8 tsp pepper
2 tbs pecans, coarselychopped
2 tbs toasted flakedcoconut

In a greased 1 quart casserole dish, arrange yams and banana.
Pour juice over all.
Sprinkle with salt and pepper.
Top with pecans and coconut.
Bake covered in a 350 degree oven for 30 minutes.
Yield: 2 servings.

From VegSource Interactive Newsletter Volume 1 Number 4 November 24, 1998
Copyright VegSource Interactive, November 24, 1998. All rights reserved.
Permission to quote newsletter is granted, as long as credit to vegsource.com is given.

additional informations

Recipe group Main
region Latin american
vegsource.com - www.vegsource.com - USA
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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